#Sesame and Pomegranate Scallop Carpaccio | Explore Tumblr Posts and Blogs

askwhatsforlunch · 3 years

Text

Sesame and Pomegranate Scallop Carpaccio

Jules’ Birthday Lunch allowed me to play my recent hits in the kitchen it seems. She required a Rum Baba as her birthday cake, so I happily obliged. And as she is fond of scallops and very much liked theCitrus Scallop Carpaccio we had at Christmas, I made this Sesame and Pomegranate Scallop Carpaccio. Both of us liked it even better than the last one; the nuttiness of the toasted sesame oil is perfectly balanced by the burst of freshness of the pomegranate, and both beatifully compliment the delicate flesh of the scallops. It is rather an elegant dish, but so simple to prepare; absolutely worth the try!

Ingredients (serves 2):

150 grams/5.30 ounces fresh scallops

1/2 lemon

fleur de sel or sea salt flakes and freshly cracked black pepper, to taste

2 tablespoons toasted sesame oil

1/4 large pomegranate

Place scallops in a bag and into the freezer, 15 minutes or so, so they are easier to cut. With a sharp knife, slice scallops very thinly and arrange scallop slices onto two plates. Squeeze lemon juice thoroughly over the scallops. Season with fleur de sel and black pepper. Drizzle generously with toasted sesame oil.

Release seeds from the pomegranate and scatter liberally all over the scallops.

Chill Sesame and Pomegranate Scallop Carpaccio until serving time. Serve with a light, slightly fruity and tangy dry white wine, like a Marlborough (NewZealand) Sauvignon Blanc.

0 notes

onelovecarib-blog · 7 years

Text

Good restaurants in Toronto Canada in 2017

EDULIS

169 Niagara St., 416 703 4222 The tiny resto that is perfect keeps getting better. They offer two everchanging tasting menus — five courses for seven lessons or $65 for $85. The cosy room, thanks to host Tobey Nemeth’s kind trust, is as luscious as the welcome. And also the food: Chef Michael Caballo’s cooking is elaborate, sophisticated and more sensitive, from house-made bread that was crusty to house with Quebec farmhouse butter -preserved fruit. Bonito is just kissed by one day chef adds flash-fried potato crisps, smoked potato pure, wild onions, and sauce of bone marrow with red wine. Yum! Tender surf clam with shaved fresh porcini comes in barely brown butter dashi and cedar oil. Baby lamb shoulder has a touch of mint in shaved carrots, raisin pure, grape sauce. If dessert is their own preserved apricots with bergamot sabayon and buffalo yogurt in a fragile tart, close your eyes and inhale paradise. This is a kitchen that worships seduces and the seasons with ability.

nationaleventvenue.com

BAR ISABEL

797 College St., 416 532 2222 The gift that keeps on giving. Despite growth, Grant van Gameren guarantees service and superb food at the mothership. Getting a reso is demanding, but we constantly get dinner in the pub if arriving before 7:30 p.m. weekdays. It’s not written the menu nevertheless they offer their octopus that is famous in portions that are ¼: Hurrah! $22 purchases the top octo in town, char-broiled sweet and tender with house-made hot tomato sauce and spicy chorizo. Just smoked pickled green tomato and sweetbreads dance on the tastebuds atop raw tuna that is fat. Raw scallops that are sweet get jazzy with lime, compressed tomatillo, cucumber, mint and apple with ginger. Basque hotpot is just cooked shellfish in chip garlic crouton fragments in almond picada sauce and spicy tomato broth with fennel. For dessert there is still its crust sugar cookie, its center warm cream, the grand gateau Basque and its roof sherry cream. But we adore the zing of the newest dessert — fresh tarragon ice cream encased in dark chocolate. Dancing a jig.

THE CHASE

10 Temperance St., 647 348 7000 It’s matured into a good resto. Still dropdead gorgeous — divine decadence that is, a penthouse atop of a heritage downtown building. You take the elevator to a glam space lit tall windows and by grand chandeliers, to the 5th floor. Luxe banquettes and generous tables, with service and food to coincide. Excellent octopus comes jazzed with piquillo peppers and salsa verde, merguez sausage. This really is a kitchen. Their lamb is brilliant — yogurt marinated rack and pink soft cinnamon with braised shank tagine with couscous, cauliflower and pomegranate. Fat gilded scallops sit fairly on beet risotto that is yellowish.

FOXLEY

207 Ossington Ave., 416 534 8520 Chef/owner of Foxley, Tom Thai, is gifted and passionate, a seafood that is lifelong maven. We’re glad that he specially gaga over his various scintillating ceviches and still slaves in the kitchen. All-Natural scallop ceviche is sweet/tart/hot thanks to kumquat, grilled jalapeño and soy. Chef Thai makes sweet love to uncooked infant kale with shaved pecorino and shallot chips. Even such a commonplace as black cod gets more flavour rush thanks to the aroma of truffle oil. Only negative is no reservations. Go at an odd hour, sit in the bar or give your cell number to them and go wait at a Ossington tavern.

ENOTECA SOCIALE

1288 Dundas St. W., 416-534-1200 Sociale is refusing to coast, has upped its game. Still the same beloved southern Italian cooking, but better! Cotechino — Soft house-made pork sausage with perfect well-flavored lentils spiked with puckery marinated and grilled radicchio. Must eat: Bucatini with maybe the best pasta sauce in town, a triumph of three ingredients. Crispy crunchy tomato, guanciale and chile. We also adore the pillowy gnocchi with chile- tomato sauce that is kissed and lightly smoked ricotta. For dessert, inhale creamy rice pudding with currants and pine nuts. This really is the best simplicity.

SCARAMOUCHE PASTA BAR

1 Benvenuto Pl., 416 961 8011 Could it be old hat? Is it boring? Regardless of the owners’ new outpost in the country, their superb professionalism and joyous devotion to Scaramouche’s food and service never falter. Everybody does pasta, nobody as well as the pasta Bar. Their ravioli of parsnip is smooth and really complex it brings strong foodies for their knees. Partner this with impeccable raw tuna spiked with shiso leaf and lime, ginger, coriander, pickled red onions in sweet soy chile sauce, and there’s no old hat here. Their meat and fish dishes are outstanding. Desserts that are advanced come in the mother-ship bakeshop.

LOS COLIBRIS

220 King St. W., upstairs., 416-979-7717 A serious Mexican eatery, of the sort where individuals of means dine in Mexico. The room is a graceful remake of a hacienda as well as the cooking is very fine. This really is no picnic bench taqueria. Tortilla soup is a chile-kissed tomato broth with sweet fresh panela cheese avocado, tortilla strips and aromatic coriander seedlings. Torta de elote is a fantastic sweet warm moist corn bread covered with sweet fresh corn kernels with pulled brisket in smoky chile adobo sauce dotted. We love chef’s pulpo a la parilla: Astonishingly soft (but not mealy) octopus braised in superlative uncooked green sauce made out of basil, coriander and jalapeno. Are chef’s own corn tortillas, aromatic and warm. The tres leches cake is the very best in town, creamy and damp. That and a tequila negroni will get you get through the night time.

Rasa

196 Robert St., 647-350-8221 Entertaining food Annex style: Woodsy room that is dark cools. You are still greeted by them with mini- muffins and yummy onion butter, and the cooking is huge flavours more guaranteed and exciting thoughts. Bangkok Bowl is fab — super-crisp deep-fried squid with just charred tuna and delightful mango jicama slaw punctuated with peanuts that are smoked. We adore the charred Brussels sprouts with sweet/sour/ Scotch bonnet vinaigrette that is spicy and rich cheese sauce, topped with crunchy slivers of deep fried onion. And oh schmaltz for smooth, jalapeño for heat, chicken skin for crisp, the alluring grandeur of rare strip steak with pickled shrimps for sour and fish sauce mayonnaise for salty.

Noorden

2110 Yonge Street, 416-488-2110 Jennifer Gittins and shut Quince Michael van den Winkel kept Bar Batavia and Little Sister, jazzed up the space cool and casual, and re-opened it with nouvelle Dutch food, tapas style. Servers are knowledgeable and friendly and the completely gin-based cocktail menu goes down really simple. Finest food stakes are sweet raw scallop tostada with avocado and grilled corn salsa, and perfectly grilled skirt steak with fried long beans that are fast and the strong spice of sambal and rendang from Indonesia. There’s additionally attentively charred broccoli with lime leaf and chili, and glass noodle veg salad. Octopus carpaccio loaded with flavour from lemon oil and sesame and is superb soft. Skip the war fries.

0 notes